Healthy Recipes

Corn & Quinoa Chowder

August 20, 2021

Yield
Serves 4
Prep Time
15mins
Cook Time
35mins
Difficulty Level
2 / 5

Spiced up with Mexican flavours of paprika, coriander and lime, this corn and quinoa chowder is one way to satisfy while maintaining a balance between delicious and nutritious. While you can add chicken if you’d like, we prefer it the way it is – vegetarian – served warm, thick and creamy, and perfectly complemented with crispy tortillas.

Ingredients

GUACAMOLE

Steps

01.

Heat oil in a large saucepan over medium heat; cook corn, onion and potato, covered, for 10 mins or until onion softens. Add garlic and half of the paprika; cook, stirring, for 1 min or until fragrant.

02.

Add stock and cream; bring to the boil over high heat. Reduce heat to medium; cook, covered, for 10 mins or until potato is tender. Remove from heat; stand 10 mins. Blend or process half the chowder until almost smooth; return to pan. Season to taste. Stir over heat until hot.

03.

Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 mins or until tender. Stand, covered, for 10 mins; fluff with a fork. Stir quinoa through chowder.

04.

Make guacamole. Combine avocado, green onion and juice in a small bowl; season to taste.

05.

Ladle chowder into bowls; top with guacamole, coriander and remaining paprika. Serve with tortillas and lime.

TIP If using a jug blender or food processor to blend soup, make sure it is cool before blending. The heat build-up can cause the lid to blow off.You will need 2 limes for this recipe. Quinoa is suitable for coeliacs.

Photo: bauersyndication.com.au